💾 Archived View for tilde.team › ~hrnekbezucha › ongoing › 210323-inverted_sugar_kilju.gmi captured on 2022-06-04 at 00:10:52. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2021-11-30)
-=-=-=-=-=-=-
Kilju is the simplest of drinks to brew, which makes it a perfect candidate for these experiments. We're about to find out whether there is any point to making inverted sugar, as opposed to regular crystal sugar. What is the difference in quality, speed of brewing, alcohol content, taste, clarity, etc. Kilju shows all these aspects in much more obvious way.
Kilju is sugar wine. Whatever has sugar in it will brew into booze. So this is mixing sugar in water, and brewing that. As simple as it can be. So all these subtleties show themselves much more dramatically.
Inverted sugar is sugar with broken crystal lattice. It remains liquid, similarly to honey. It's a bit sweeter than regular sugar, and can be caramelized. I'll make a recipe on how to make it in a future post. Or there are countless guides online, it's really simple process.
Both bottles are identical 1l, except shape.
Dissolve the crystal in some water and pour in a bottle with the rest of the water. When room temperature, add lemon juice, apple, and pitch yeast in.
Do the same with the second bottle but instead of crystal sugar, dissolve inverted sugar. Mine is slightly caramelized so it colours the water yellowish.
Put both bottles in the same place with loose lid and wait for the results.